We really do try to eat our vegetables. It’s much easier to eat vegetables when they are tasty. Our favorite recipe for sauteed leaves makes us crave greens. These greens are nutrient-rich, garlicky, vibrant, and flavorful. They can be made quickly with only five ingredients.
What about kale, then? Chard? Collards? Mustard greens, beet, or turnip greens? All of them work! This recipe is simple, flexible, and delicious for weeknights. Let’s make some greens!
The 1-pan Sauteed Greens start with the Garlic and Red Pepper Flakes being cooked in olive oil or avocado oil to impart a Savory, Subtly Spicy flavor. You can leave the red pepper flake out if you don’t like heat. These will still have a lot of flavor.
Then, add your greens. This recipe works well with kale as well as collard greens and mustard greens. Due to their lower moisture, you’ll need more water when using collard greens.
Salt for flavoring and lemon juice to brighten up the greens is all that’s left. The gardens will absorb all flavors and soften after adding water.
Ingredients
- 1 Tbsp olive oil (or avocado oil)
- Garlic cloves, 3-4 large (1 1/2 Tbsp or 14. g per clove)
- 14 tsp of red pepper flakes ( optional )
- Chop one bunch of hearty greens (such as kale co, bollards tu, turnip, or mustard greens. // 1 bunch will yield 8 cups/520 g chopped).
- 1/4 teaspoon sea salt
- 1 Tbsp of lemon juice (1/2 a small lemon yields about 15 ml or 1 Tbsp)
- Water (or broth), 2-8 Tbsp
Instructions
- Add the oil, red pepper flakes, and garlic to a large skillet with a rimmed edge. Heat on medium. Add the greens once it is lightly sizzling. Then, toss the greens with the oil until they are evenly coated.
- Add the salt after the greens are slightly wilted (1-2 minutes) and toss the mixture to distribute it evenly. Add 2 Tbsp (30ml) of water and the lemon juice, then reduce heat to medium. Cover with a lid. Remove the lid after 4-5 minutes and toss.
- The greens may have released some moisture, or they could be completely dry. Collard greens tend to be the most dried out. The gardens must be submerged in only a small amount of liquid. They should not be boiled in or sizzled in a dry pan. Cover the parks for 10-15 minutes and add any remaining water, if necessary. Stir occasionally and add water as needed. After 15 minutes, the greens will be more tender and darker in color. Most of the liquid will have evaporated. You may want to continue cooking them for 5-10 minutes more, depending on the texture you prefer.
- Serve immediately! In a tightly sealed container, leftovers can be stored in the fridge for up to 3-4 days. It is not freezer-friendly.
